Cauliflower Chowder
This cauliflower chowder also uses otherveggies like carrot, onions, and chickpeas, potatoes and soaked cashews to bring its delicious creamy consistency without using any dairy.
Servings Prep Time
4-5 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4-5 people 30 minutes
Cook Time
10 minutes
Cauliflower Chowder
Cauliflower Chowder
This cauliflower chowder also uses otherveggies like carrot, onions, and chickpeas, potatoes and soaked cashews to bring its delicious creamy consistency without using any dairy.
Servings Prep Time
4-5 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4-5 people 30 minutes
Cook Time
10 minutes
Cauliflower Chowder
Ingredients
  • 1/2 cup raw cashews soaked in hot water for at least an hour
  • 1 head cauliflower
  • 1 medium onion chopped
  • 1 regular size potato peeled and cut into cubes
  • 2 large carrots peeled and chopped
  • 1 bulb garlic
  • 1/2 cup chick peas
  • 4 cups low sodium vegetable broth or Trader Joe’s brand
  • 1/4-1/2 cup nutritional yeast
  • 1 tsp sea salt or to taste
  • 1/2 tsp ground pepper
  • 1 large lemon juiced
  • 1/3 tsp cayenne pepper or Tabasco
Instructions
  1. Add cashews to a bowl, cover with hot water and let soak for at least 1 hour.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets. Arrange on a baking sheet along with the carrots, potatoes, and season with salt and pepper.
  3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  4. Roast for 20–25 minutes until the cauliflower is starting to brown and the vegetables are soft. Allow the veggies to cool then add them to a high powered blender. Squeeze the garlic out of it’s skin and add it to the blender, as well.
  5. Drain and rinse the cashews, adding them to the blender along with the chick peas and nutritional yeast.
  6. Pour in vegetable stock, lemon juice, cayenne pepper and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  7. Pour into a large pot and simmer to heat through, adding more water as necessary to thin.
Nutrition Facts
Cauliflower Chowder
Amount Per Serving
Calories 345 Calories from Fat 124
% Daily Value*
Total Fat 13.8g 21%
Saturated Fat 2.5g 13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 242mg 10%
Potassium 819mg 23%
Total Carbohydrates 44.9g 15%
Dietary Fiber 11g 44%
Sugars 12g
Protein 16g 32%
Vitamin A 20%
Vitamin C 190%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com